Southern Fried Pork Chops and Gravy Recipe - Life's Ambrosia (2024)

FAQs

Why does my breading always fall off my pork chops? ›

It is important to dry the pork chops with paper towels before coating them in the breading [2]. Using the wrong type or expired breading: Using the wrong type of breading or using expired or stale breading can also cause the breading to fall off.

Place the meat on a tray, cover, and put it in the refrigerator for one hour. This is extremely important as it allows the flour to become sticky and attach to the meat.

If the meat isn't fried at an adequate temperature or for a long enough period, this undercooked gluten creates a sogginess that can ruin even the best-quality pork chops or chicken. To prevent this, swap out your flour for cornstarch.

Coat each side of the pork chops, applying pressure to make the batter stay on during cooking. One coat is good for a thin layer of batter. For a thicker coating, dip them in a separate bowl of a little milk with an egg mixed well, and again in the flour. Make sure oil is hot.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

I use both! At the same time! The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning. How long do you cook pork chops in a frying pan?

Dry the pork chops well before dredging them, and don't coat them in too much flour. I've also found that using tongs helps keep the breading on the pork chops, rather than on my fingers.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

First, we sear one side of the chops until browned, flip them, turn the heat to low, and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they stay juicy and become tender.

What should I season pork chops with? ›

Place meat in a dish and cover with water. Remove meat and stir roughly 4 level Tbs of baking soda into the water. Put meat back in and soak (in refrigerator) overnight. Rinse THOROUGHLY and cook.

The key to flavoursome chops is cooking the fat on the outside really well over a high heat. This should be done quickly so as not to dry out the meat inside. You can help keep the chops nice and tender by doing one of the following: Soaking the chops in a brine.

Aside from barbecue sauce, something tangy and sweet is a good go-to for slow-cooked pork. Apple cider vinegar has the right amount of acidity to break down the fattiness and is equipped with a bright flavor that pairs beautifully with pork. Using liquids you would normally drink is also a good choice.

As it turns out, brining pork chops is a simple and effective way to add flavor and tenderness to the meat. By soaking the pork chops in a mixture of water, salt, and additional flavorings (more on that in a moment), you can help the meat to draw in moisture and add tons of savory flavor.

Step 3: Heat Oil

You want the oil good and hot before you put the pork chops in the pan - the chops should immediately start to sizzle when they hit the pan. If the oil's not hot enough, the pork chops will stick to the pan, absorb some of the oil, and the golden crust from the flour will most likely just flake off.

The dredged flour adheres to the pork chops nicely and is quite crunchy and flavorful when cooked. I use the residual flour mixture to make a roux in the remaining oil and then add sherry, chicken broth, and milk to make a creamy gravy.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.